The Ultimate Pot Roast

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For a classic and comforting dish like no other, try this recipe of boneless beef-chuck cooked with tomatoes, dry red wine, thyme and a mix of onions, carrots, celery and garlic rendered in bacon fat.

Total Time:
3:30

Prep:
0:20

Level:
Moderate

Serves:
8

Ingredients

1 rolled and tied boneless beef-chuck roast

1 tsp. salt

1 tsp. pepper

1 tbsp. olive oil

1 slice bacon

1.50 c. chopped onions

0.75 c. finely chopped carrot

0.75 c. finely chopped celery

1 tbsp. minced garlic

1 can whole tomatoes in juice

1 c. dry red wine

0.25 tsp. dried thyme

Directions

Sprinkle meat all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add beef and brown on all sides. Remove meat and discard oil.

Add bacon to pot and cook 2 minutes to render some fat. Add onions, carrot and celery and cook, stirring often, until slightly softened, about 5 minutes. Stir in garlic and cook 1 minute. Add tomatoes and their juice, the wine and thyme and bring to a boil, breaking tomatoes into large chunks with a wooden spoon. Return meat to pot.

Cover and cook over low heat 3 hours or until meat is very tender, turning meat 3 or 4 times.

Remove meat to a cutting board and let stand 10 minutes.

Meanwhile increase heat and cook sauce about 5 minutes until slightly thickened. Cut meat in thin slices; serve with the sauce. There's plenty of thick, delicious sauce just waiting to be soaked up, so serve this with noodles and watch it disappear.